Rillettes of Bluefish

Ingredients

• 1 pound bluefish fillets
• ⅓ cup white vinegar
• 1 ⅓ cups dry white wine
• 2 tablespoons grainy mustard
• Juice of 1/2 lemon
• 2 tablespoons soft unsalted butter
• 2 tablespoons minced chives
• 2 teaspoons minced cilantro leaves
• Salt and freshly ground white pepper
• Scant teaspoon wasabi paste
• 2 tablespoons flying fish roe (tobiko), optional
• Toasted slices of baguette

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    173 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 16 grams protein; 72 milligrams cholesterol; 117 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 8 servings

Preparation

1. Place fish in a sauté pan or a skillet. Pour vinegar and wine over, bring to a simmer and remove from heat. Allow to cool to room temperature.
2. When fish is cooled, remove to a cutting board and peel off skin. Discard liquid. Place fish in a bowl, breaking it up with a fork. Add mustard, lemon juice and butter and mix. Add chives, cilantro and salt and pepper. Fold in wasabi.
3. To serve, pile rillettes in a serving dish and, if desired, spread tobiko over the top. Or fashion mounds on plates. Garnish with toast. Serve as an hors d’oeuvre or a first course.